Slow Cooker Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole

Directions

I used a 3. 5 quart oblong slow cooker for this recipe. If your slow cooker is much larger than that, I would recommend doubling the recipe as it freezes well. Trim away fat and any undesirable parts of the chicken breasts. Then cut each one into half lengthwise. Spray inside of the slow cooker with nonstick spray and arrange the chicken pieces and onion quarters inside. Whisk together the reduced sugar ketchup, Sriracha Rooster Sauce, pineapple juice, agave nectar , rice vinegar, soy sauce, and garlic powder to make the sauce. Pour sauce over the chicken, turn slow cooker to high and cook for 1 hour. Turn heat to low and cook for 2-3 hours more Remove chicken pieces to a cutting board and let them cool a few minutes so you can shred the meat without burning yourself. Then shred the meat apart with a fork and put it back into the slow cooker to keep warm on low. Discard the onion and pour the sauce into a small saucepan . Simmer to reduce the sauce until it’s slightly thickened and reduced by about half. Mix the sauce into the shredded chicken, turning it over until all the chicken is coated with sauce. Cut the avocado in half, discard the seed, and scoop out the avocado flesh. Mash with a fork. Then mix in the lime juice, chile powder, Vege-sal , and finely chopped to make the Easy Guacamole. To serve, pile desired amount of chicken onto a bun, top with a generous scoop of Easy Guacamole, and serve.